While I was on a plane on the way home from Manhattan on Sunday, the woman next to me showed me a gorgeous salad with avocados and grapefruit in a magazine. After I sectioned the grapefruits the other day, I wanted to put those juicy little bites of citrus fruit to good use, and so I made up my own salad like the one she showed me.
This is very simple. The vinaigrette only uses the juice from the grapefruit along with a splash of olive oil, and a touch of honey. But it is very refreshing. It is also a perfect salad for the start of colder weather. Though the mixed greens and grapefruit are light, the avocados are rich and creamy—perfectly satisfying for a cool fall day.
Grapefruit and Avocado Salad
2 grapefruits, sectioned with juice reserved
1 avocado, peeled and sliced
1 tablespoon olive oil
salt and pepper
1 teaspoon honey or agave nectar
Dip avocado slices in the reserved grapefruit juice, pull out, and arrange on a plate with the grapefruit sections. Add olive oil to the reserved juice, along with a pinch of salt and pepper and honey. Whisk together to make a vinaigrette and drizzle over the avocados and grapefruit. Dip a handful of the mixed greens in the vinaigrette, and place top of the fruit.